Salt equivalents Content of Vegetables (61 - 70)

0.3 g

(per 280 g edible portion)
Table beet (root, boiled)
0.3 g

(per 280 g edible portion)
Table beet (root, raw)
0.1 g

(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
0.1 g

(per 130 g edible portion)
Carrot, regular (root without skin, raw)
0.1 g

(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
0.1 g

(per 130 g edible portion)
Carrot, regular (root with skin, raw)
-

(per 30 g edible portion)
Ha-ninjin (leaves, raw)
0.1 g

(per 160 g edible portion)
Qing gin cai (leaves, boiled)
0.1 g

(per 160 g edible portion)
Qing gin cai (leaves, raw)
0.2 g

(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)

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